Queso Cabrales is a natural cheese made in the artisan tradition by rural dairy farmers. This cheese can be made of pure cow's milk, but, depending on availability, it can also be blended with some goat and/or sheep's milk as well. All the milk used in its production must come exclusively from herds raised in a small zone of production in northern Spain. Cabrales is aged from two to six months in natural caves in the mountains nearby. In these caves, the relative humidity is 90% and the temperature varies between 45 and 55 degrees Fahrenheit. These conditions favor the development of penicillium molds, yielding veins of blue-greenish color. Cabrales is sharp and tangy, and even more so when made with mixed milks. Like Gorgonzola and Roquefort, it is a famous blue cheese whose name is often copied by inferior competitors.

Note: Contrary to popular belief, all imported Cabrales is wrapped in aluminum foil, not leaves (due to EU regulations). Spanish blue cheese wrapped in leaves is either called Valdeon or Picon.

For my taste the best Spanish cheese. A real treat for the palate, made by hand with the best milk and cured with a unique technique. But I'm Spanish, lover of good food and proud to have exceptional products both in quality and production, famous worldwide. Thanks for having the foods I approach my culture, my country, Spain. It is certainly an excellent cheese that can combine high quality wines but for my Spanish wine!

By Jan Hudsonfrom Indianapolis Inon Jan 26, 2013

Wow

This was like my first French kiss. Wow. The memory lingers and lingers.

By Kathifrom Coloradoon Jul 24, 2012

disappointed

Not what I was expecting. Harder cheese, incredibly strong. I was hoping for a softer, milder flavored cheese. Not ging to use as a stand alone, but will try using it in in somethinhg that needs a strong flavor boost.

By BHfrom Baltimoreon Apr 27, 2012

Excellent

Gave this as a gift to a cheese lover. There were not enough words for its sharpness and smoothness. Great blu taste!